Summary

Ingredients

• 640 g chicken breast fillet (s)
• 1 bunch spring onion (s)
• 2 teaspoons olive oil
• 480 g rice, cooked
• 500 ml vegetable stock
• 125 g processed cheese with herbs (20% -25% fat in dry matter)
• salt
• pepper
• Curry powder
• 6 large bell peppers your choice

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Instructions

1. Cut the chicken breast fillet into strips. Clean the spring onions and cut into rings. Fry both in hot olive oil in a non-stick pan. Mix in the cooked rice and deglaze with 150 ml vegetable stock. Stir in the processed cheese and season well with salt, pepper and curry powder.
2. Clean the peppers, cut in half and fill with the poultry-rice mixture. Place in a high baking dish and pour in the remaining vegetable stock.
3. Braise in the preheated oven at 160 ° C for about 30 minutes on the middle shelf. Serve immediately.